J. Kenji López-Alt’s 10-Minute Lime Cracker Pie

Author Notes

This icebox cake has the spirit of a Key lime pie and can be layered up in 10 minutes (if you’re not too precious about lining things neatly), then sent to the refrigerator to meld into a glorious tart-sweet-creamy-cakey pudding. But it has a salty secret: its structure comes from Ritz crackers.

Helpful tools for this recipe:
- Rosti Pebble Margrethe Nested Mixing Bowl Set
- GIR Silicone Grip Whisk (Set of 2)
- Farmhouse Pottery Pie Plate

A recipe this slapdash is a bit unusual coming from J. Kenji López-Alt, Serious Eats’ Food Lab columnist-wizard who famously published a 21-ingredient meatloaf recipe, including gelatin, Marmite, anchovies, and soy sauce. But smart kitchen hacks are smart kitchen hacks. This one comes by way of his wife, Adriana, who learned it from her aunt Gloria in Colombia, though there they use Ducales, a local buttery cracker, instead.

This is not the first time we’ve seen Ritz tiptoe into a dessert—the original Mock Apple Pie, a Depression-era invention, was crackers masquerading as apple slices when the fruit was unavailable or too expensive. But it does serve as a good excuse for a PSA: (almost) anything can be an icebox cake. You can use any dry, crunchy cookie-like thing, store-bought or homemade. Excellent contenders include crispy chocolate chip cookies like Tate’s, graham crackers, brown-sugary Biscoff cookies, and now (insert your favorite salty cracker here). Recipe adapted slightly from Genius Desserts (Ten Speed Press, September 2018). —Genius Recipes